Beef Bulgogi Poke Bowl
Last month we looked at a recipe that utilised ingredients that might have otherwise ended up in the bin whether they were old, unused or unnecessarily out of season to compliment the Angel Bay burger patty. This time around we thought we should look at alternative uses for the beef patty itself. Having a close eye on your stock rotation is a daily process that can never be underestimated. Every single ingredient in your kitchen must have multiple applications otherwise it just does not make good sense.
INGREDIENTS
- 16 Gourmet Beef Meatballs
- 8 Gourmet Beef Sliders
- 80 grams bulgogi sauce
- Chilli flakes, optional
- ¼ bunch spring onion, finely chopped
- Pinch of sesame seeds
- 600 grams rice, pre-cooked
- 120 grams kim chi
- 1 punnet mushrooms
- 4 each egg, cooked your way
- 40 grams edamame
- 40 grams pickled ginger
- 80 grams roasted sesame dressing
- Nori, toasted
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Break up the Angel Bay product, until it resembles a chunky crumble.
- Pan fry the meat until it begins to caramelize and form a little crust. Place in a mixing bowl and toss with Bulgogi sauce, chilli flakes, chopped spring onion and sesame seeds.
- In a wok stir fry the cooked rice and Kim chi until well combined. Place directly into serving bowl.
- Arrange the remaining ingredients and beef bulgogi around plate.
- Garnish with roasted sesame dressing, shredded nori and extra spring onions and sesame seeds.
